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12minutes
Cut Chinese cabbage with a width of about 1 cm. Cut the wide part in half and adjust the size.
Rinse the Chinese cabbage with water, drain and put in a bowl.
Add sugar, salt and white soup and knead well to get rid of water. Leave for about 5 minutes until the water comes out.
Put it in a colander, drain it, squeeze it by hand to remove the water, and return it to the bowl.
Add soy sauce, ponzu sauce, sesame oil, and canned tuna and mix.
Serve on a plate and put dried bonito on it.
Easy and easy without using fire.
If you prefer to be soft, you can leave it for about 8 minutes to drain the water.
It is advisable to adjust the time to release water according to the hardness of Chinese cabbage.
Smaller bonito flakes are easier to eat, but if you don't have them, you can use them to make soup stock.
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